Welcome back to Season 2 of the Little Green Cheese Podcast.
I hope you had a great holiday break and are ready for another season of podcast episodes about cheese making at home.
During this episode I talk about what I was doing over the summer break, which included making zero cheese due to the heat here Down Under, but I did manage to build an ecommerce store that now sells cheese making kits, supplies, and equipment for Australian customers. You can find it at www.littlegreenworkshops.com.au/shop/
Also during the show I answer four voice mails and thirteen email questions!
If you want to leave a voicemail question (which I strongly encourage), use the widget below to record your message via your computer, laptop, tablet, or smart phone.
I also promised to make some new cheese making videos, which will include sour cream, quark, and a Leicester style cheddar.
Now for some photos. They’re courtesy of Jeff & Marlene. It is of their troublesome haloumi.
Hopefully they have had some success with this recipe now.
Also, plastic drying mats. Personally, I just use bamboo sushi mats which I have boiled for 15 minutes, let dry, and change daily to prevent mould build up during air drying. However I have managed to locate some for Colin from New Zealand who mentioned that he was having trouble locating them. You can find the mats here.
Well curd nerds, I hope you have enjoyed the start of season 2. Let me know what you thought via a rating and review over on iTunes, or via a comment on the blog. I would love to hear from you, and keep those questions rolling in. Remember that without them, there is no show.
Until next time, Keep Calm and Make Cheese.
